Even though tomorrow, I’m off to New York for a week (and not India), I’d like to share Shanti’s Tandoori Chicken Masala with Basmati Rice with you. My New York trip will be used to get some more culinary inspiration and also take a long-overdue breather. The last few weeks were pretty turbulent, as I was working hard on my cookbook, which will be published by Brandstätter Verlag on the 5th of September. More on that soon…
Your mother is your first friend. Your best friend. Your forever friend! Happy Mother’s Day, my dear Mom and best friend! To honour all of our Moms, I’ve got a quick and delicious dessert for you – almond cake. It’s wonderfully fragrant, has a citrussy flavour and is extra juicy.
Waffles! They’re amazing! They don’t just look delicious, but also bring back beautiful memories. And they taste wonderfully fluffy and sweet.
Virtually every cooking and recipe fan in Austria knows the country’s top food magazine GUSTO. But now there’s something new and super interesting out there for food aficionados: GUSTO’s rebel child GUSTO Lola. 164 pages strong, the quarterly magazine first appeared in March 2016 and I’ve already had the pleasure of contributing a piece alongside some of my blogger colleagues – a vegan raw coconut and rhubarb cake.
Tarte flambée originally comes from Alsace and Baden in South Germany. I’ve been familiar with this deliciously crispy, thin flatbread for a while, but didn’t know where the name came from. So I looked into it and discovered that in the olden days, bakers used to bake tarte flambée ahead of their bread in order to utilise the initial intense heat of their wood-fired ovens. This enabled them to estimate the oven’s temperature at any given time.
Tabbouleh, the traditional Lebanese salad, is chiefly made of bulgur or couscous and tons of parsley, mixed with sweet vine tomatoes, onions, shallots, lime juice, mint and cucumber. I took this classic spring dish and changed it a bit, using quinoa instead of the bulgur/couscous variation and added one of my favourite superfoods, pomegranate.
Green is the colour of hope. Chlorophyll, the green pigment, is definitely a bearer of hope because it’s chock-full of magical ingredients and isn’t just essential for plants, but also for us humans. You can find it in my Green Bowl as well as in a refreshing matcha with ginger and nashi pear.
Durchatmen. Genießen. Ein grenzenloses Freiheitsgefühl, das sich in meinem Körper breitmacht. Dazu dieses fantastische Panorama, die frische kühle Luft und die Sonnenstrahlen. Das Salzburger Land hat mich vergangenes Wochenende nach Zell am See und Kaprun eingeladen. Das über 3000 m hohe Kitzsteinhorn und die traumhafte Kulisse des Zeller Sees haben mich unheimlich beeindruckt. Begleitet wurden die traumhaften Tage in Salzburg von köstlichen Schmankerln auf Skihütten und ein köstliches Gänge-Menü im 2-Hauben-Restaurant Erlhof.
Happy Easter! And a lovely family Easter Brunch shouldn’t be without a great recipe I have for you today – or rather three: egg muffins in three variations: with ham, bacon or toast.
Green, green is the grass of home, Tom Jones informed us a few years back. And green are all the ingredients for this green smoothie, the most valuable part of which is the colour pigment chlorophyll.
Nutella is so over. For the allergy-friendly Easter brunch, I’ve got a way healthier and more interesting chocolate cream alternative for you. With avocado – seriously? I know it sounds crazy, but it tastes divine!
An Easter brunch that agrees with you? Yes! And it has nothing to do with a family get-together that could end up in a screaming argument – quite the contrary. We’re talking about a brunch with something for everyone, whether you’re with the vegan, lactose-free or gluten-free tribe.
